Spicy Gochujang Chicken Stir-Fry with Crispy Rice Noodles

In a large bowl, combine gochujang paste, soy sauce, rice vinegar, sesame oil, minced garlic, grated ginger, brown sugar, and black pepper. Add the chicken pieces and mix well to coat. Marinate for at least 15 minutes (or up to 2 hours in the refrigerator).

While the chicken is marinating, prepare the rice noodles. You can either fry them or bake them to achieve crispiness. For frying: Heat a generous amount of oil in a wok or large skillet over medium-high heat. Add the rice noodles in batches and fry until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. For baking: Preheat oven to 350°F (175°C). Spread the rice noodles in a single layer on a baking sheet. Bake for 5-10 minutes, or until crispy, watching carefully to prevent burning.

Heat vegetable oil in a wok or large skillet over medium-high heat. Add the marinated chicken and stir-fry until cooked through and lightly browned, about 5-7 minutes.

Add the sliced bell peppers, onion, and carrots to the wok. Stir-fry for another 3-5 minutes, or until the vegetables are tender-crisp.

Remove from heat. Divide the crispy rice noodles among plates. Top with the spicy gochujang chicken and vegetables.

Garnish with chopped green onions and sesame seeds. Serve immediately.